Name: Vegan Peanut Satay Noodle Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 6.5 oz dry rice noodles (5 mm thick); 7 oz fresh oyster mushrooms (or preferred mushrooms); Neutral oil for cooking; Soy sauce, to taste; 5 small Asian shallots, thinly sliced; 1 tbsp neutral oil; 1/2 tbsp finely grated or minced ginger; 5 garlic cloves, minced; 2 tbsp chunky peanut butter; 1/2 tbsp curry powder; 1 tbsp coconut sugar or palm sugar; 2 1/2 cups vegetable broth; 1 tbsp soy sauce (or tamari for gluten-free); 1 tbsp vegan fish sauce (or extra soy sauce); 3/4 cup unsweetened coconut cream (or thick coconut milk); 1 tbsp lime juice (optional); Chili garlic sauce, sriracha, or chili oil (optional); Salt, to taste; Chopped scallion, for garnish; Fresh Thai basil leaves, for garnish; Roasted peanuts, chopped, for garnish; Fresh lime juice, for serving

Description

Vegan Peanut Satay Noodle Soup is a creamy, flavorful, and comforting dish made with a rich peanut and coconut broth, tender rice noodles, sautéed mushrooms, and crispy shallots. It’s entirely plant-based, naturally gluten-free, and packed with umami, spice, and freshness—perfect for cozy weeknight dinners or a vibrant lunch.

Ingredients

6.5 oz dry rice noodles (5 mm thick)

7 oz fresh oyster mushrooms (or preferred mushrooms)

Neutral oil for cooking

Soy sauce, to taste

5 small Asian shallots, thinly sliced

1 tbsp neutral oil

1/2 tbsp finely grated or minced ginger

5 garlic cloves, minced

2 tbsp chunky peanut butter

1/2 tbsp curry powder

1 tbsp coconut sugar or palm sugar

2 1/2 cups vegetable broth

1 tbsp soy sauce (or tamari for gluten-free)

1 tbsp vegan fish sauce (or extra soy sauce)

3/4 cup unsweetened coconut cream (or thick coconut milk)

1 tbsp lime juice (optional)

Chili garlic sauce, sriracha, or chili oil (optional)

Salt, to taste

Chopped scallion, for garnish

Fresh Thai basil leaves, for garnish

Roasted peanuts, chopped, for garnish

Fresh lime juice, for serving

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Instructions

Place dry rice noodles in a heatproof bowl and cover with boiling water. Soak for 15–20 minutes until softened. Drain and set aside.
In a large pot over high heat, add oil and mushrooms. Sauté for 3–4 minutes per side until browned. Season with soy sauce, cook 1–2 more minutes, then remove and set aside.
In the same pot, heat more oil and fry shallots over medium-high heat, stirring until golden brown. Remove and let cool uncovered.
Discard excess oil, leaving about 1 tbsp in the pot. Add ginger and garlic, sauté for 2 minutes until fragrant.
Stir in peanut butter, curry powder, and sugar. Mix until combined. Add vegetable broth, soy sauce, and vegan fish sauce. Cover and simmer for 5 minutes.
Lower heat, stir in coconut cream and lime juice. Taste and adjust seasoning with salt, soy sauce, sugar, or chili sauce.
Add noodles to the broth and simmer for 1–2 minutes to heat through.
Divide soup into bowls. Top with sautéed mushrooms, crispy shallots, chopped peanuts, scallions, Thai basil, chili oil, and lime juice. Serve hot.

Notes

Store noodles and broth separately to avoid over-softening.
Use tamari for a gluten-free version.
Add bok choy, spinach, or bell peppers for extra veggies.
Top with tofu or tempeh for added protein.
Fry shallots in batches and let them cool uncovered for maximum crispiness.

Prep Time: 15 mins
Cook Time: 20 mins
Category: Soup
Method: Stovetop
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 8g
Sodium: 850mg
Fat: 32g
Saturated Fat: 15g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 14g
Cholesterol: 0mg